Chewy and delicious Chai Cookies frosted to perfection, just like Taylor’s version! Warm sugar cookies loaded with warm chai spices and topped with a simple eggnog glaze. The perfect Fall cookie recipe!
What Makes This Recipe Great
Soft and chewy Chai Sugar Cookies with Eggnog Frosting inspired by the famous Taylor Swift chai cookie recipe she first posted on her Tumblr account. She adds chai tea bags to a simple sugar cookie recipe, then tops them with eggnog frosting for a festive and delicious dessert– with all the Fall flavors we love!
This version is grain-free or gluten-free, and you can easily make it dairy-free as well. Soft, chewy cookies with lots of warm spices just in time for the Holiday season– or any time of year, really!
All you need are simple ingredients, a packet of chai tea, and a cookie sheet. The resulting chewy sugar cookies are absolutely delicious! A warm, comforting cookie, the BEST!
Watch a Short Video of This Recipe
Ingredient Notes
See the printable recipe card below for ingredient amounts and more swaps!
Chai Cookies
- Butter: Substitute coconut oil or vegan butter for dairy-free.
- Granulated Sugar: You can use your favorite white sugar or swap this for coconut sugar.
- Egg
- Vanilla Extract
- Blanched Almond Flour & Coconut Flour: I use this flour mixture to be grain-free, but you can also use a gluten-free all-purpose flour blend instead.
- Baking Soda
- Sea Salt
- Chai Tea Bags: Her original recipe uses 1 chai tea bag, but I like to use 2 for a stronger chai flavor. Use one or two, depending on your flavor preference.
Eggnog Frosting
- Eggnog: You can use any eggnog or regular milk if eggnog is not your thing.
- Powdered Sugar
Step-by-Step Instructions
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together wet ingredients: butter, sugar, egg, and vanilla extract.
- Add the dry ingredients to the large bowl: almond flour, coconut flour, baking soda, and salt. Cut open the chai tea bags and add the tea. Stir together until a dough forms.
- Use your hands (or a cookie scoop) to roll the dough into 12 cookie dough balls, about 1½ inches in diameter. Drop them on the baking sheet 2-3 inches apart and use your hands to flatten them to about ½ inch.
- Sprinkle with more sugar on top, then bake for 10-12 minutes until they are slightly golden brown.
- Remove from the oven and cool for 10 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, stir together the ingredients for the glaze until thick but spreadable. You can add a bit more egg nog if the mixture is too thick.
- Frost each cookie. If you want, sprinkle with a bit of cinnamon, and enjoy!
Expert Tips
- To make this vegan, use coconut oil instead of butter and flax egg instead of an egg.
- For the frosting, I used store-bought egg nog like this one. However, you can just use any kind of milk if you don’t have egg nog on hand. It’ll still be delicious.
- Instead of a mixing bowl and whisk, feel free to use a hand mixer or stand mixer.
Storage Tips
- You can store these Taylor Swift chai cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
- I recommend storing with parchment paper in between each cookie so the frosting doesn’t stick.
More Cookie Recipes
Pumpkin Cookies with Cream Cheese Frosting
Linzer Augen Christmas Cookies
Salted Caramel Thumbprint Cookies
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Taylor Swift’s Chai Cookies Recipe (with Glaze!)
Ingredients
- 1/3 cup butter or coconut oil, melted and cooled
- 1/3 cup granulated sugar or coconut sugar, plus more for topping
- 1 egg at room temperature (can use flax egg)
- 1 tsp vanilla extract
- 1½ cup blanched almond flour
- 3 tbsp coconut flour or gluten free AP flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1-2 chai tea bags
Eggnog Glaze
- 3/4 cup powdered sugar
- 2 tbsp egg nog or any milk, plus more if needed (I used store-bought egg nog)
Instructions
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together, butter, sugar, egg, and vanilla extract.
- Add in almond flour, coconut flour, baking soda, and salt. Cut open the tea bags and add the tea. Stir together until a dough forms.
- Use your hands to roll the dough into 12 balls, about 1½ inch in diameter. Drop them on the baking sheet 2-3 inches apart and use your hands to flatten them to about ½ inch.
- Sprinkle with more sugar on top, then bake for 10-12 minutes.
- Remove from the oven and cool for 10 minutes before transferring them to a cooling rack to cool completely.
- In a bowl, stir together ingredients for the glaze until thick but spreadable. You can add a bit more egg nog if the mixture is too thick.
- Frost each cookie. If you want, sprinkle with a bit of cinnamon, and enjoy!
Video
Notes
Expert Tips
- To make this vegan, use coconut oil instead of butter and flax egg instead of an egg.
- For the frosting, I used store-bought egg nog like this one. However, you can just use any kind of milk if you don’t have egg nog on hand. It’ll still be delicious.
- Instead of a mixing bowl and whisk, feel free to use a hand mixer or stand mixer.
Storage Tips
- You can store these Taylor Swift chai cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
- I recommend storing with parchment paper in between each cookie so the frosting doesn’t stick.
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Hi. These look wonderful! An issue I’ve run into in the past with multiple sites is that when I print off the recipe, it does not include info on where I got the recipe from. Frequently, I only print the first page if it covers enough info to stop there, to save paper. If you wanted, I would recommend having your website listed up front on the recipe. Then, not only would I be able to recommend others as to where I got the recipe, when I do finally make it, I will be able to come back to your site to make a comment. Sometimes I remember to write it on there myself, but most often not. I hope you find this helpful;) I’m looking forward to trying this out for it is one of the cookies I miss most.
Thanks for letting me know! I’ll look into adding my site to the print version of my recipe card. I appreciate the feedback!